Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review. Issue 6 (8th October 2021)

• Record Type: Journal Article
• Authors: Mevo, Senakpon Isaïe Ulrich; Ashrafudoulla, Md.; Furkanur Rahaman Mizan, Md.; Park, Si Hong; Ha, Sang‐Do
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 20:Issue 6(2021)
• Page Start: 5938
• Page End: 5964
• Publication Date: 2021-10-08
• Subjects: biofilm formation -- food industry -- mechanisms of action -- promising antibiofilm strategies -- removal; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12852
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic‐related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.